Lemon Sandwich Cookies

Lemon Cookies

These delicious little cookies contrasted nicely with the other sweets served at the Fall Tea Party. They also make for a nice “gift from the kitchen” when piled  into a small cellophane bag and tied with snippet of ribbon.

Lemon Sandwich Cookies

Serving Size: Makes approximately 3 dozen cookies

Ingredients

    Cookies:
  • 1 cup (2 sticks unsalted butter), room temperature
  • 1 cup powdered sugar
  • 1 tablespoon finely grated lemon zest (from 1 lemon)
  • 1/2 teaspoon salt
  • 2 cups flour (spooned and leveled) plus more for rolling
  • 2 tablespoons (or more) granulated sugar for sprinkling
  • parchment or wax paper
    Lemon Frosting:
  • 4 ounces cream cheese, room temperature
  • 1 tablespoon finely grated lemon zest (from 1 lemon)
  • 1 to 1 1/2 cup powdered sugar

Instructions

    Cookies:
  • In a large bowl, using an electric mixer on high speed, beat butter, powdered sugar, lemon zest and salt until combined. With mixer on low, add flour (dough will be stiff.) Finish mixing with wooden spoon if required.
  • Turn dough out onto a piece of plastic wrap. Pat into 1/2 inch thick disk. Wrap and chill until firm, about 1 hour (and up to 3 days.) Note - if the dough is thicker, it will take longer to warm up to a temperature where it can be rolled flat.
  • Preheat oven to 350 degrees.
  • Unwarp dough and place on a lightly floured parchment or waxed paper surface. With a slightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly.)
  • Cut out cookies with 1 1/2 inch round cutter (reroll scraps once, chilling if too soft.) Place 1 inch apart on two baking sheets. Sprinkle with granulated sugar. Bake until barely beginning to brown
  • 8-15 minutes. Note - The baking time for these cookies has varied quite a bit based on the different ovens I have used over the years. Keep an eye on the first batch to figure out correct time for your oven. Transfer to wire rack to cool completely.
  • To form sandwiches - place about 1 teaspoon of lemon filling between two cookies, sugared sides facing out. Squeeze gently.
    Lemon Frosting
  • In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup of powdered sugar, mixing until smooth. Mix in remaining sugar, as necessary to create a firm but spreadable filling.

Notes

Adapted from Star Tribune Taste section recipe

http://itsthyme2cook.com/seasonalrecipes/lemon-sandwich-cookies/

2 thoughts on “Lemon Sandwich Cookies

  1. Do give them a whirl. They are one of my favorite cookies! I am nuts about lemon. It must run in the family. 🙂

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